Hey Y’all! Here’s my Undiscovered Charleston April menu. Are you coming to visit Charleston, SC, want to take a food tour and are passionate about food and history? Then read on! What a fantastic April we’ve had on our Undiscovered Charleston food and history tour! We had great guests joining us from Toronto, the San Francisco Bay Area, St. Louis, Utah and Arkansas. We even had guests from John’s Island, closer to home. I’ve been thinking about how to post menus and recipes from our times together. So I’m going to try posting the menu each week, then embed the recipes. What was the Undiscover ..read more

This content is password protected. To view it please enter your password below: Password: The post Protected: She Crab Soup appeared first on Undiscovered Charleston ..read more

Long before I started the best food tour in Charleston I shared some insights in Mt, Pleasant magazine. In particular, amongst our lost flavors, I particularly relish sharing the story of the Lazarus-like resurrection of the Bradford Watermelon: (excerpt as originally published in Mt. Pleasant magazine, 7/2015) Nat Bradford’s in the process of moving his family back to the family’s ancestral seat of Sumter, South Carolina, when he stops by to see me on a clear May morning. His Bradford watermelon seeds are due to go into the ground next week, but he’s made a special trip to Charleston ju ..read more

This content is password protected. To view it please enter your password below: Password: The post Protected: Santa Elena Gazpacho, 1566 appeared first on Undiscovered Charleston ..read more

“Nihil sub sol novum.” (There’s nothing new under the sun.) The first phrase in Latin I learned to utter as a young student. Difficult times to be sure. For us all, both here in Charleston and off, there is a sense that we’ve seen this all before. Understandably, anger has roiled up into an outright hurricane of rage and destruction, threatening the Lowcountry with inundation. It’s so easy to slip beneath the surge and succumb to this anger. Yet still I implore you to hold fast against the dying of the light. This too shall pass… If you’re hanging out or staying in on Monday, check out my frie ..read more

This content is password protected. To view it please enter your password below: Password: The post Protected: Shrimp & Grits, Spring 2020 appeared first on Undiscovered Charleston ..read more

Dear Undiscovered Charleston Family, As a career chef of over 25 years, hospitality has always been deep in my DNA. My Undiscovered Charleston is a tiny business built around my sincere belief that as a chef my #1 responsibility has always been taking care of my team and my guests. More than ever, this especially the case now. I want all guests to know that we’re taking the necessary precautions in order to continue to create a food and history experience that is above all not just great, but clean, healthy and safe. Undiscovered Charleston is closely monitoring updates from the Center ..read more

This is not a post about Charleston, food tours or historic walking tours. But after 25 years in restaurant kitchens, I’m still in love. I love kitchens, and the gifted artisans, technicians, miscreants and psychopaths that inhabit them. No one ever summed up this life and these people so smartly or succinctly as Anthony Bourdain. For many in the industry, the loss of Bourdain to suicide was not only a monumental loss, but for many of us sure felt a whole lot like betrayal. Doubly so given that we lost Chris Cornell in the same year. Last month the personal effects of Anthony Bourdain w ..read more

Where do Charleston Chefs eat? Bertha’s is a favorite of Undiscovered Charleston founder Chef Forrest Parker’s. It’s been recognized by the James Beard Awards and their okra soup has been named by Garden and Gun magazine as “One of the 100 Southern foods you must eat before you die.” Guests on our Undiscovered Charleston: Food History Walking Tour often ask me where to go for a fine dining dinner. Other times, guests will ask where I (or other chefs like me) like to eat on our days off. In the middle of a food tour, it can be hard to remember all the suggestions I make, so I wanted to po ..read more

Here’s a post from our good friends at Slow Food USA. Chef Forrest Parker is often asked what exactly sets the restaurant scene in Charleston apart from anywhere else. It really is about this process of Revival; the repatriation of grains, vegetables, fruits & legumes specific to the history of South Carolina. This process in the SC Lowcountry is driven in large part by two primary groups working in tandem: the Carolina Gold Rice Foundation and Slow Food Charleston. Their latest project is the repatriation of the famed Lemon Cling Peach- more to come on this delicious project! If ..read more